Ingredients
Vinaigrette:
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Couscous:
- 4 cups low-sodium chicken broth
- 2 cups couscous
- Kosher salt
- 1 1/2 cups cherry tomatoes, quartered
- 3/4 cup crumbled feta
- 1/4 cup rough chopped fresh Italian parsley
- 4 scallions, finely sliced
- 1 hothouse cucumber, seeded and chopped
- 1 small red onion, diced
Directions
For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.
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By jbookerff_9288996
Salida, CA
on February 23, 2012
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Very tasty and fresh. I plan to sub the parsely with basil the next time to add a different twist. Great as a side dish with Chicken. We had steamed aspargus as a vegetable. It was great combination for a meal.
By romeolady
Charleston, SC
on February 21, 2012
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I decided to make this because I happened to have all the ingredients on hand, while searching for something to make with couscous. It turned out wonderful! The roasted couscous developed a very nutty flavor, all of the vegetables compliment each other and the vinaigrette added great flavor to everything. I recommend this dish. It works well as a side dish or a stand alone vegetarian option.
By Wolfsmom
Valley of The Sun
on February 12, 2012
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I made this with quinoa rather than the couscous. It got rave reviews. My son, who was eating quinoa for the first time, said it was one of the best salads I'd ever made. Thank you, Guy!
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